邹曼.以稻米油为基油的煎炸调和油品质研究[J].中国油脂,2020,45(9):17~22.[ZOU Man.Quality of frying blend oil based on rice bran oil[J].China Oils and Fats,2020,45(9):17~22.]
以稻米油为基油的煎炸调和油品质研究
Quality of frying blend oil based on rice bran oil
  
DOI:
中文关键词:  稻米油;煎炸调和油;品质;煎炸稳定性;营养物质
英文关键词:rice bran oil; frying blend oil; quality; frying stability; nutrient
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作者单位
邹曼 1.武汉轻工大学 食品科学与工程学院,武汉 430023; 
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中文摘要:
      以稻米油、棕榈油(24 ℃)和棉籽油为原料调配以稻米油为基油的煎炸调和油,并对其品质进行研究。通过对调和油脂肪酸组成和氧化稳定性的检测,确定稻米调和油配方。在土豆条连续煎炸试验中,对比稻米油和稻米调和油在煎炸过程中理化指标(酸价、过氧化值、碘值、极性组分含量)和营养物质(脂肪酸组成及维生素E、植物甾醇、谷维素含量)变化,综合评估其煎炸性能。结果表明:稻米油含量低于70%的调和油多不饱和脂肪酸含量不超过30%,氧化诱导时间最长的是稻米油含量为60%的调和油(配方2),其次为稻米油含量为50%的调和油(配方1);稻米油、调和油(配方1、配方2)在煎炸30 h后,酸价(KOH)分别增加了1.01、1.21、1.19 mg/g;与配方1相比,配方2的过氧化值初始值(1.78 g/100 g)和峰值(7.48 g/100 g)较小;煎炸30 h,稻米油的碘值(I)从101.66 g/100 g降低到90.57 g/100 g,降幅为10.91%,配方1的碘值(I)从80.23 g/100 g降低到76.34 g/100 g,降幅为4.85%,配方2的碘值(I)从84.56 g/100 g降低到79.47 g/100 g,降幅为6.02%;稻米调和油的极性组分含量超标时间延长,饱和脂肪酸增长率较稻米油低,而多不饱和脂肪酸的降幅略高于稻米油;稻米调和油较稻米油的维生素E损耗率高。综合来看,稻米调和油的煎炸稳定性较好,并且也一定程度保留了稻米油的营养特性,配方2的煎炸性能更为优越。
英文摘要:
      The frying blend oil based on rice bran oil was prepared with rice bran oil, palm oil(24 ℃) and cottonseed oil as materials, and its quality was researched. The blend oil was developed by determining fatty acid composition and oxidation stability. The experiments of continuous frying of potato chips with rice bran oil and blend oil were conducted to compare the changes of physicochemical indexes(acid value, peroxide value, iodine value, polar components content) and nutrients (fatty acid composition, vitamin E content, phytosterols content, oryzanol content), and the frying performance of the blend oil was comprehensively evaluated. The results showed that the content of polyunsaturated fatty acids in blend oil with rice bran oil content below 70% didnt exceed 30%. The blend oil with 60% rice bran oil content (formula 2) had the longest oxidation induction time, followed by blend oil with 50% rice bran oil content (formula 1). The acid value of rice bran oil, formula 1 and formula 2 after frying for 30 h increased 1.01, 1.21, 1.19 mgKOH/g, respectively. Compared with formula 1, the initial peroxide value (1.78 g/100 g) and the peak value (7.48 g/100 g) of formula 2 was smaller. After frying for 30 h, the iodine value of rice bran oil reduced from 101.66 gI/100 g to 9057 gI/100 g with a decrease of 1091%, the iodine value of formula 1 reduced from 80.23 gI/100 g to 76.34 gI/100 g with a decrease of 485%, and the iodine value of formula 2 reduced from 84.56 gI/100 g to 79.47 gI/100 g with a decrease rate of 6.02%. The exceeding standard time of the polar components content of rice bran blend oil was extended. The growth rate of saturated fatty acids in rice bran blend oil was lower than that of rice bran oil, but the decrease rate of polyunsaturated fatty acids was slightly higher than that of rice bran oil. The vitamin E loss rate of rice bran blend oil was higher than that of rice bran oil. In summary, the frying stability of rice bran blend oil was better, and the nutritional properties of rice bran oil were retained to a certain extent, and the frying performance of formula 2 was more superior.
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