| 于燕，金周永，卞海霞，刘光树，徐红玉.荤素分类煎炸对油脂品质的影响[J].中国油脂,2023,48(2):.[YU Yan，JIN Zhouyong，BIAN Haixia，LIU Guangshu，XU Hongyu.Effects of classified frying of meat and vegetable on the quality of oil[J].China Oils and Fats,2023,48(2):.] |
| 荤素分类煎炸对油脂品质的影响 |
| Effects of classified frying of meat and vegetable on the quality of oil |
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| DOI： |
| 中文关键词: 煎炸油 分类煎炸 品质 |
| 英文关键词:frying oil classified frying quality |
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| 摘要点击次数: 1790 |
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| 中文摘要: |
| 为了延长煎炸油的使用寿命，有效降低成本，研究了荤素分类煎炸对油脂品质的影响。采用食材荤素分类及不分类煎炸并循环使用煎炸油，分析了两种煎炸方式下煎炸油的色泽、酸值、过氧化值、p-茴香胺值、极性组分含量的变化情况，并对比分析两种煎炸方式用油量。结果表明：采用荤素分类煎炸可以更好地抑制油脂色泽、酸值、p-茴香胺值及极性组分含量的增长速度；不分类煎炸油脂的色泽在煎炸2 d后无法用比色仪检测，分类煎炸7 d后油脂的色泽才接近不分类煎炸2 d的色泽；不分类煎炸的油脂酸值(KOH)在煎炸前3 d内急剧上升，由初始的0.09 mg/g增至1.30 mg/g，分类煎炸的油脂酸值(KOH)浮动较小，由初始的0.09 mg/g最高增加至0.62 mg/g；在煎炸7 d 时，不分类煎炸的油脂p-茴香胺值由初始的4.0增加到38.0，分类煎炸的油脂p-茴香胺值由初始的4.0增加到15.0，不分类煎炸油脂的p-茴香胺值的增长速度是分类煎炸的近3倍；不分类煎炸，油脂极性组分含量在第1天内急剧上升，在第4天达到最高，为12.5%，后逐渐趋于平稳，分类煎炸，油脂极性组分含量在前3 d内均保持在8%左右，之后才有上升的趋势，最终维持在9%左右；相比不分类煎炸，分类煎炸可节约25%的用油量。综上，荤素分类煎炸可以改善煎炸油品质，延长其使用寿命，提高利用率。 |
| 英文摘要: |
| In order to prolong the service life of frying oil and reduce cost effectively, the effect of classified frying of meat and vegetable on the quality of oil was studied. The color, acid value, peroxide value, p-anisidine value and polar components content of frying oil were analyzed under two frying methods by using classified and non classified frying of meat and vegetable and recycling frying oil, and the oil consumption of the two frying methods was compared. The results showed that the classified frying of meat and vegetable could better inhibit the growth rate of oil color, acid value, p-anisidine value and polar components content. The color of non classified frying oil could not be detected by colorimeter after 2 d of frying, and the color of classified frying oil after 7 d of frying was close to the color of non classified frying oil for 2 d. The acid value of non classified frying oil increased sharply in the first three days of frying, from the initial 0.09 mgKOH/g to 1.30 mgKOH/g, and the acid value of classified frying oil fluctuated slightly, from the initial 0.09 mgKOH/g to 0.62 mgKOH/g at the highest. After 7 d of frying, the p-anisidine value of non classified frying oil increased from 4.0 to 38.0, and the p-anisidine value of classified frying oil increased from 4.0 to 15.0. The growth rate of the p-anisidine value of non classified frying oil was nearly three times that of classified frying oil. The polar components content of non classified frying oil increased sharply in the first day, the maximum was 12.5% on the fourth day, and then gradually stabilized. The polar components content of classified frying oil remained at about 8% in the first three days, then increased, and finally remained at about 9%. Classified frying could save 25% oil consumption compared with non classified frying. Classified frying of meat and vegetable can improve the quality, service life and utilization rate of frying oil. |
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