Research On Reduction Control Technology Of Harmful Products And Oils In Thermal Processing Of Fried Dough Twist

Deep-frying is a traditional food processing method,but the excessive oil content in fried foods and harmful substances such as acrylamide,heterocyclic amines,and polycyclic aromatic hydrocarbons associated with complex chemical reactions of food components at hot temperatures can endow food with unique flavor and taste,but at the same time,there are potential health hazards.Therefore,reducing the oil content of fried foods and reducing the generation of harmful substances in the processing process has become a critical issue in the research of fried foods.In this study,we took the fried dough twist as the research object,taking the content of oil,acrylamide and 5-hydroxymethylfurfural as the main evaluation indicators,to explore the influence of formula and processing conditions on the quality of fried dough twist,and to establish the technology of reducing and controlling harmful products and oils in hot processing of fried dough twist.The effect of protein content in raw flour on the quality of fried dough fried dough twist was studied using flour with different protein content and additional soybean protein.The results showed that the production of acrylamide and 5-hydroxymethylfurfural in the fried dough twist product and the content of oil increased with the increase of protein content in the flour,and there was a significant difference(P<0.05),the content of acrylamide and 5-hydroxymethylfurfural in low-gluten flour made fried dough twist product is the lowest.Sugar and sugar alcohol also have a significant effect on the quality of fried dough twist,when sorbitol,lactitol,and maltitol used in place of sucrose,the content of acrylamide and 5-hydroxymethyl in the fried dough twist product were significantly decreased(P<0.05),and the content of acrylamide and 5-hydroxymethylfurfural in the fried dough twist made from maltitol was the lowest,and the sensory quality such as oil content and texture was better.Furthermore,the use of palm oil,soybean oil and rapeseed oil as frying oil had no significant effect on the fat content,the production of acrylamide and 5-hydroxymethylfurfural,the moisture content,and the color of the fried dough twist(P>0.05).Utilizing the advantages of high heat transfer efficiency of infrared,the infrared short-time pre-processed on dough is combined with traditional frying technology to optimize the process conditions to reduce the oil content in the fried dough twist product,and at the same time,to reduce the production of harmful substances in the Maillard reaction by reducing the frying time.The results showed that under the same frying time(5 min),the infrared heating treatment of the fried dough twist before frying can reduce the moisture content in the dough.Compared with the process,the oil content in the products with different infrared pretreatment conditions was significantly reduced(P<0.05).Sensory evaluation of the comprehensive product,obtained the best new process of fried dough twist processing,the dough was pretreated in infrared at 100? for 2 min,and fried at 160? for 4 min,the oil content in the product is reduced by 25%compared to the traditional frying process,and acrylamide and 5-hydroxyl Methyl furfural production decreased 50%and 55%respectively.