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中国精品科技期刊2020
刘冬梅,周若雅,王勇,等. 煎炸及烤制食品中危害物的形成与控制研究进展[J]. 食品工业科技,2021,42(17):405−412. doi: 10.13386/j.issn1002-0306.2020080046.
引用本文: 刘冬梅,周若雅,王勇,等. 煎炸及烤制食品中危害物的形成与控制研究进展[J]. 食品工业科技,2021,42(17):405−412. doi: 10.13386/j.issn1002-0306.2020080046.
LIU Dongmei, ZHOU Ruoya, WANG Yong, et al. Research Progress on Formation Mechanism and Control Technology of Hazards in Fried and Roasted Foods[J]. Science and Technology of Food Industry, 2021, 42(17): 405−412. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080046.
Citation: LIU Dongmei, ZHOU Ruoya, WANG Yong, et al. Research Progress on Formation Mechanism and Control Technology of Hazards in Fried and Roasted Foods[J]. Science and Technology of Food Industry, 2021, 42(17): 405−412. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080046.

煎炸及烤制食品中危害物的形成与控制研究进展

Research Progress on Formation Mechanism and Control Technology of Hazards in Fried and Roasted Foods

  • 摘要: 煎炸、烤制烹饪工艺是食品烹饪加工方法中重要的组成部分,其因烹饪过程赋予食品独特的色泽、风味及质地而深受消费者喜爱。然而,这两种烹饪方式在促使食品产生诱人色泽及松脆外壳的同时,由于加工温度过高也会伴随产生杂环胺、丙烯酰胺、多环芳烃等化合物,对人体健康产生较大危害。本文通过探究煎炸、烤制烹饪方式过程中危害物形成机制、影响因素及抑制措施,并期望能够以此为基础提出更为科学合理的烹饪方法,这对消费者健康饮食具有重要的指导意义。

     

    Abstract: The frying and roasting cooking process is an important part of the food processing method. Because of their unique color, flavor and texture, fried and roasted foods are becoming more and more popular. Studies have found that while giving unique color and texture, due to the higher temperature, many harmful substances, such as heterocyclic amines, acrylamide and polycyclic aromatic hydrocarbons were produced, which are harmful to human health. In this study, the exploration of formation mechanism, influencing factors and restraining strategies of hazards in the process of frying and roasting are analyzed and discussed. More scientific and reasonable cooking methods are expected to be proposed based on the investigation, which will show important guiding significance for consumers' healthy diet.

     

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