油條為常見的中式傳統早點，成分中的明礬雖可使產品保有膨鬆、酥脆口感，但若長期食用高含量的鋁可能導致中樞神經等系統病變。經高於120℃的油炸和/或烘烤過程，原料中的還原醣及天門冬醯胺在加熱反應下產生梅納反應，並可能伴隨有毒化合物-丙烯醯胺（acrylamide, AA）的產生。除此之外，油條製備中所用到的鹼性膨脹劑，更是容易造成丙烯醯胺的生成，長期食用或暴露於該環境下更可能對人體造成潛在致癌風險。欲降低丙烯醯胺的生成方法，除了減少原料中還原醣與天門冬醯胺含量、添加製劑外，亦可透過油炸方式的調整改善。靜電板(DENBA+)為日本專利技術，於油炸過程中釋放靜電波以提升熱傳導率，使產品能均勻受熱並且讓油炸時間得以縮短以達減油目的。而真空油炸是透過低壓環境下使水沸點降低脂之原理進行油炸，減少吸油量並保留較多營養之方式。本研究依有無明礬之添加分成兩組，並利用傳統油炸、靜電油炸以及真空油炸三種方式處理油條，最後探討丙烯醯胺的生成影響。結果顯示透過真空方式油炸可降低水分及水活性(p < 0.05)，但性狀上不如預期完整且吸油量並無預期低，對於油條製品的製備上較不適用。經靜電油炸處理後的油條，在硬度上會略高於一般傳統油炸，是由於水分蒸散的速度較快，造成產品表面能迅速成殼，但因膨脹不完全而有氨氣殘留的問題。同樣的吸油量部分亦無法有效降低，反觀以傳統油炸具最低含量(13.37 ± 4.05%)。於感官品評中以傳統且有添加明礬的組別接受性最佳。而丙烯醯胺分析結果發現，使用不同的油炸設備並非是影響丙烯醯胺的生成主因且對於降低的效果並無顯著性，反倒是原料中鹼性膨脹劑會促進梅納的反應作用而增加丙烯醯胺的含量，但若有明礬的添加是可減少丙烯醯胺的生成。

The fried bread sticks are a common Chinese traditional breakfast. The stich consisted potassium aluminum can make the product bulky and crispy. However, long-term consumption of high levels of aluminum may cause systemic diseases such as the central nervous system disorder. After a deep-frying and/or baking process above 120 °C, the reducing sugar and asparagine in the raw material proceed a Maillard reaction, and may also produce by-product of the toxic compound acrylamide (AA). In addition, the alkaline expansion agent used in the preparation of fried bread sticks is more likely to cause the formation of acrylamide, which is more likely to pose a potential cancer risk to humans after prolonged consumption or exposure to the environment. In order to reduce the production of acrylamide, in addition to reduce the content of reducing sugar and asparagine in the raw material, it can also be improved by adjusting the frying method. The electrostatic board (DENBA+) is a Japanese patented technology that releases static waves during the frying process to increase the thermal conductivity, so that the product can be uniformly heated and the frying time can be shortened for oil reduction purposes. Vacuum frying is a method of frying by reducing the boiling point of water in a low-pressure environment, reducing the amount of oil absorbed and retaining more nutrients. This study was divided into two groups according to the addition of potassium aluminum, and the fried bread sticks were treated by traditional frying, electrostatic frying and vacuum frying. Finally, the formation of acrylamide was evaluated. The results showed that the moisture and water activity was reduced by vacuum frying (p < 0.05), but the shape was not complete and the oil absorption was not expected to be low, which was not suitable for the fried bread sticks. After the electrostatic frying treatment, the fried bread sticks will be slightly higher in hardness than the traditional frying. It is due to the rapid evaporation of water, which causes the surface to form rapidly into the shell, but the ammonia is left due to incomplete expansion. The same amount of oil absorption can not be effectively reduced, in contrast to the lowest content of traditional frying group (13.37 ± 4.05%). In the sensory evaluation, the group with the traditional and added aluminum is the best. The results of acrylamide analysis showed that the use of different frying equipment did not affect the main cause of the formation of acrylamide and had no significant effect on the reduction. On the contrary, the alkaline expansion agent in the raw material promoted the reaction of Maillard and increased. The content of acrylamide, but if it is added, it can reduce the formation of acrylamide.

中文摘要..................Ⅰ
Abstract..................Ⅱ
圖目錄..................Ⅷ
表目錄..................Ⅸ
附錄..................Ⅹ
壹、前言..................1
貳、文獻回顧..................2
一、油條..................2
二、膨脹劑..................2
2.1膨脹劑種類..................2
2.1.1碳酸氫鈉..................3
2.1.2碳酸氫銨..................3
2.1.3發粉..................3
2.1.4明礬..................4
三、丙烯醯胺..................4
3.1 丙烯醯胺的特性及應用..................4
3.2食品中丙烯醯胺的含量..................5
3.3影響丙烯醯胺形成之因子..................5
3.3.1原料的類型和濃度..................6
3.3.2膨脹劑..................6
3.3.3溫度..................6
3.4減少食品中丙烯醯胺的方式..................6
3.4.1原料..................6
3.4.2溫度..................7
3.4.3水含量..................7
3.4.4添加制劑..................7
3.4.5浸泡..................7
3.4.6烹調方式..................7
3.5丙烯醯胺的毒性..................8
3.5.1神經毒性..................8
3.5.2生殖毒性..................8
3.5.3致癌性..................9
3.5.4遺傳毒性..................9
3.6丙烯醯胺的生成途徑..................9
4.1油炸技術..................10
4.1.1傳統油炸..................10
4.1.2靜電油炸..................11
4.1.3真空油炸..................11
參、研究方法..................12
肆、實驗器材與方法..................13
一、實驗器材與藥品..................13
1.1材料..................13
1.2試藥..................13
1.3標準品............................13
1.4儀器..................13
二、實驗方法..................15
2.1油炸條件..................15
2.2油炸方式..................15
2.2.1傳統油炸..................15
2.2.2靜電油炸..................16
2.2.3真空油炸..................17
2.3檢測方式..................17
2.3.1極性化合物含量..................17
2.3.2水分含量測定..................17
2.3.3水活性含量測定..................17
2.3.4pH..................17
2.3.5吸油量..................17
2.3.6還原醣含量分析..................17
2.3.7丙烯醯胺含量分析..................18
2.3.8回收試驗..................19
2.3.9比容..................20
2.3.10質地...................20
2.3.11色澤測定..................20
2.3.12感官品評..................21
2.3.13統計分析..................21
伍、研究結果與討論..................22
一、油條的物理特性分析..................22
1.1外觀分析..................22
1.2硬度分析..................22
1.3色差分析..................23
二、油條的化性分析..................23
2.1水份及水活性的變化..................23 2.2pH..................23
2.3吸油量..................24
2.4還原醣含量測定..................24
2.5丙烯醯胺含量測定..................24
三、感官品評..................25
四、總極性化合物含量..................26
五、相關性分析..................26
陸、結論..................28
柒、參考文獻..................29
捌、圖表..................41
玖、附錄..................58
圖一、傳統油炸、靜電油炸及真空油炸對於油條之外觀..................41
圖二、傳統油炸、靜電油炸及真空油炸對於油條吸油量之影響..................43
圖三、還原醣濃度標準曲線..................44
圖四、丙烯醯胺濃度標準曲線..................45
圖五、丙烯醯胺高效能液相層析圖譜..................46
圖六、油品中總極性化合物含量..................47
表一、油條配方..................48
表二、不同油炸方式對於油條水分、水活性、比容及硬度之比較..................49
表三、傳統油炸、靜電油炸及真空油炸方式對於油條色差之差異影響..................50
表四、不同油炸方式對於油條還原糖含量之比較..................51
表五、不同油炸方式對於油條丙烯醯胺含量之比較..................52
表六、油條之感官品評結果..................53
表七、水分與硬度的相關係數..................54
表八、pH與丙烯醯胺之相關係數..................55
表九、明礬的添加對於褐變程度及丙烯醯胺生成之相關係數..................56
表十、不同油炸方式對於褐變指數、還原醣及丙烯醯胺之相關係數..................57
附錄一、食品中丙烯醯胺含量標準..................58
附錄二、媒染劑的功能..................59
附錄三、油條之丙烯醯胺含量..................60
附錄四、食物中丙烯醯胺形成途徑..................61
附錄五、不同溫度、不同油炸時間生產的油條丙烯醯胺含量..................62
附錄六、感官品評表..................63
附錄七、Basker快速分析表..................64

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