| 刘玉兰,王莹辉,李时军.煎炸米糠油营养成分及煎炸油条品质分析[J].中国油脂,2014,39(3):.[LIU Yulan,WANG Yinghui,LI Shijun.Nutritional ingredient of frying rice bran oil and the quality of deep-fried dough sticks[J].China Oils and Fats,2014,39(3):.] |
| 煎炸米糠油营养成分及煎炸油条品质分析 |
| Nutritional ingredient of frying rice bran oil and the quality of deep-fried dough sticks |
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| DOI： |
| 中文关键词: 煎炸米糠油 营养成分 品质 羰基值 谷维素 植物甾醇 维生素E |
| 英文关键词:frying rice bran oil nutritional ingredient quality carbonyl value oryzanol phytosterol vitamin E |
| 基金项目: |
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| 摘要点击次数: 1209 |
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| 中文摘要: |
| 利用米糠油连续煎炸油条32 h，通过对煎炸米糠油中谷维素、维生素E、植物甾醇含量，以及煎炸油条含油率、酸值、过氧化值、羰基值检测和感官指标评价，分析研究米糠油在煎炸过程中营养成分的变化及煎炸油条的品质。结果表明：经过32 h的连续煎炸，煎炸油条中米糠油的酸值（KOH）从0.73 mg/g逐渐增加至1.32 mg/g，过氧化值呈现波动增长的变化趋势（由0.05 g/100 g增大至0.08 g/100 g），羰基值从12.50 meq/kg逐渐增加至61.72 meq/kg；煎炸米糠油中谷维素含量相对稳定，植物甾醇含量有所降低（从1.67%降低至1.23%），维生素E含量从57.04 mg/100 g显著降低至1.18 mg/100 g；煎炸油条的平均含油率为12.38%；煎炸油条的含油率低、感官效果好。 |
| 英文摘要: |
| The dough sticks were deep-fried by rice bran oil (RBO) for 32 h continuously. The contents of oryzanol, vitamin E and phytosterol of frying RBO and the oil content, acid value, peroxide value, carbonyl value and sensory index of deep-fried dough sticks were detected to study the changes of nutritional ingredients of RBO in the frying process and the quality of the deep-fried dough sticks. The results showed that the acid value of RBO in the deep-fried dough sticks after frying for 32 h increased from 0.73 mgKOH/g to 1.32 mgKOH/g，peroxide value presented a fluctuated increasing trend, rising from 0.05 g/100 g to 0.08 g/100 g, and carbonyl value improved from 12.50 meq/kg to 61.72 meq/kg. The content of oryzanol of RBO was relatively stable during frying, and phytosterol content decreased slightly from 1.67% to 1.23%, while vitamin E content reduced from 57.04 mg/100 g to 1.18 mg/100 g remarkably. The average oil content of deep-fried dough sticks was 12.38% and the deep-fried dough sticks had low oil content and good sensory effect. |
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