Food and Drug Administration of the people's Republic of China issues food safety consumption tips on fried dough sticks

With wheat flour and water as the main raw materials and bulking agent as the main auxiliary materials, the dough is prepared, revived, shaped and fried The outer skin is crisp and the inner lining is soft and porous The color is golden, salty and delicious It is a traditional breakfast food and popular snack in China, but it is also exquisite 1 The edible oil stick should be appropriate The oil stick belongs to the fried food with relatively high fat content It is reported that the oil content of oil sliver sold in the market varies from 10% to 37% According to the dietary guidelines for Chinese residents (2016), it is recommended that the daily intake of oil for Chinese adult residents is 25-30g, and the weight of a common oil stick sold on the market is about 85g It is roughly estimated that 9-31g of oil will be consumed by eating an oil stick It is suggested that consumers should eat a proper amount of oil sticks and keep a balanced diet Second, "non alum" better health expanding agent plays an important role in the processing of oil sliver, which determines the texture and quality of oil sliver Alum is usually used in traditional oil processing, resulting in aluminum residue The results show that the long-term consumption of food with high aluminum content will have adverse effects on human health According to a 2010 health guidance issued by the World Health Organization, the maximum intake of aluminum is no more than 2 mg / kg body weight per person per week, which is the same as that of an adult with a weight of 60 kg if the intake of aluminum does not exceed 120 mg per week, it will not lead to the accumulation of aluminum and cause health damage In 2014, the national health and Family Planning Commission issued the national standard "national food safety standard for the use of food additives" (GB 2760-2014), which clearly stipulated the use of aluminum containing bulking agent in the oil stick The maximum limit of aluminum is 100 mg / kg (the dry sample is calculated as Al) However, with the continuous progress of science and technology, new additives such as alum free leavening agent, aluminum free compound leavening agent and fermentation type aluminum free compound leavening agent have replaced alum, which are widely used in the processing of oil sticks, not only avoiding the potential harm of aluminum to human body, but also optimizing the quality and edible quality of oil sticks Therefore, it is recommended to use "no alum" and "no aluminum" expansion agent in daily consumption 3 The frying time should not be too long When frying at high temperature, foods rich in starch and protein may produce acrylamide, which has neurotoxic effects The increase of temperature and time during frying can increase the content of acrylamide Therefore, in the process of daily processing, it should be noted that the oil temperature should not be too high and the frying time should not be too long When the oil bar is golden, it can come out of the pot to avoid too deep color or burnt phenomenon Experts in this issue: Tan bin, researcher of grain and oil processing research office, Academy of science, State Food Administration