| 刘海兰， 刘雨松.3种油脂工业化煎炸过程中关键指标及耗油量研究[J].中国油脂,2026,51(5):.[LIU Hailan, LIU Yusong.Key parameters and oil consumption of three oils during industrial frying process[J].China Oils and Fats,2026,51(5):.] |
| 3种油脂工业化煎炸过程中关键指标及耗油量研究 |
| Key parameters and oil consumption of three oils during industrial frying process |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250199 |
| 中文关键词: 煎炸油 工业化煎炸 酸值 极性组分 废弃点 相关性 单位耗油量 |
| 英文关键词:frying oil industrial frying acid value polar compound discard point correlation unit oil consumption |
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| 摘要点击次数: 147 |
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| 中文摘要: |
| 旨在为工业化生产中煎炸油品质管理提供数据参考，以鸡肉块、素菜丸子为煎炸食材，3种油脂〔大豆油、海皇煎炸王食用植物调和油（简称“海皇煎炸王”）、棕榈油-大豆油（1∶ 1）调和油〕为煎炸油，在煎炸温度(150±3) ℃下，采用工业化油炸设备进行连续11 d、每天煎炸6 h的煎炸实验，考察煎炸过程中油脂的酸值、极性组分含量变化，分析二者之间的相关性，并比较了3种油脂的耗油量。结果表明：随着煎炸时间的延长，煎炸油的酸值和极性组分含量均增大，煎炸11 d时，3种煎炸油酸值（KOH）均超过废弃点（5 mg/g），棕榈油-大豆油（1∶ 1）调和油和大豆油的极性组分含量达到废弃点（27%）；3种煎炸油酸值达到废弃点时间均在60~66 h，极性组分含量达到废弃点的时间长短顺序为海皇煎炸王（>66 h）、大豆油(54~60 h)、棕榈油-大豆油（1∶ 1）调和油(48~54 h)；相同煎炸条件下，3种煎炸油酸值与极性组分含量呈现出较好的非线性相关性；3种煎炸油的单位食材耗油量由低到高依次为海皇煎炸王、大豆油、棕榈油-大豆油（1∶ 1）调和油，分别为0.17、0.19、0.21 kg/kg。综上，工业化煎炸过程中煎炸油酸值与极性组分含量存在一定相关性，可通过现场监测酸值变化对极性组分含量进行预测，不同煎炸油的单位消耗成本存在差异。 |
| 英文摘要: |
| Aiming to provide data reference for the quality management of frying oils in industrial production,using chicken nuggets and vegetable balls as frying ingredients, soybean oil, Haihuang Frying King edible vegetable blended oil, and palm oil-soybean oil (1∶ 1) blend were employed as frying media, and the frying experiment was conducted at a frying temperature of (150±3) ℃ using industrial frying equipment, involving continuous frying for 11 d , 6 h per day. The changes in the acid value and polar compound content of the oils during frying process were examined, the correlation between these two indicators was analyzed, and the oil consumption of the above three oils was compared. The results showed that with prolonged frying time, both the acid value and polar compound content of the oils increased. After 11 d of frying, the acid value of all three oils exceeded the discard point (5 mgKOH/g), and the polar compound content of the palm oil-soybean oil (1∶ 1) blend and the soybean oil reached the discard point (27%). The time for the acid value to reach the discard point was similar for all three oils, ranging between 60-66 h. The time for the polar compound content to reach the discard point varied: Haihuang Frying King edible vegetable blended oil(>66 h), soybean oil (54-60 h), and palm oil-soybean oil (1∶ 1) blend (48-54 h). Under the same frying conditions, a relatively good non-linear correlation was observed between the acid value and polar compound content for all three oils. The oil consumption per unit of food material, from low to high, was Haihuang Frying King edible vegetable blended oil(0.17 kg/kg), soybean oil (0.19 kg/kg), and palm oil-soybean oil (1∶ 1) blend (0.21 kg/kg). In conclusion, during industrial frying, a certain correlation exists between the acid value and polar compound content of frying oils. Monitoring the change in acid value on-site can help predict the polar compound content. Furthermore, differences exist in the unit consumption cost among different frying oils. |
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