| 卜若飞， 杨瑞楠， 梁少华， 司天雷， 刘伟.不同植物油对煎炸油条品质的影响[J].中国油脂,2026,51(6):.[BU Ruofei, YANG Ruinan, LIANG Shaohua, SI Tianlei, LIU Wei.Effect of different vegetable oils on the quality of fried dough sticks[J].China Oils and Fats,2026,51(6):.] |
| 不同植物油对煎炸油条品质的影响 |
| Effect of different vegetable oils on the quality of fried dough sticks |
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投稿时间：2024-05-16 修订日期：2026-02-25 录用日期：2024-05-20
出版日期：2026-06-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240316 |
| 中文关键词: 油条 植物油 品质分析 相关性分析 偏最小二乘法判别分析 |
| 英文关键词:fried dough sticks vegetable oil quality analysis correlation analysis partial least squares discriminant analysis |
| 基金项目:“十四五”国家重点研发计划（2021YFD2100304） |
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| 中文摘要: |
| 为给油条煎炸油的选择提供参考，以10种植物油为煎炸介质，在分析其理化指标的基础上，考察了煎炸油种类对油条品质（水分含量、含油量、比容、色泽、质构以及感官品质）的影响，通过相关性分析探究了煎炸油理化指标与油条品质之间的关系，并采用偏最小二乘法判别分析对油条品质差异进行了归类，筛选出导致油条品质差异的关键指标。结果表明：煎炸油的种类对油条品质具有显著性影响，煎炸油的脂肪酸组成和黏度对油条的色泽、质构、含油量具有显著影响；10种油脂煎炸的油条可分为3类，其中第一类为棉籽油、稻米油、玉米油和大豆油煎炸的油条，整体品质较好，第二类为花生油和棕榈油煎炸的油条，整体品质中等，第三类为高油酸菜籽油、菜籽油、高油酸葵花籽油和葵花籽油煎炸油条，整体品质较差；油条的表皮硬度、表皮水分含量、表皮含油量、色泽a*值可作为不同油脂煎炸的油条的品质差异性关键指标；油脂的饱和脂肪酸含量和黏度为影响煎炸油条品质差异的关键因素。综上，可选择较低黏度和较高饱和脂肪酸含量的植物油煎炸油条。 |
| 英文摘要: |
| To provide a reference for selecting frying oils for fried dough sticks, ten vegetable oils were used as frying media. Based on the analysis of the physicochemical indexes of the ten oils, the effects of oil type on the fried dough sticks qualities (moisture content, oil content, specific volume, color, texture, and sensory quality) were examined. Correlation analysis was conducted to explore the relationships between the physicochemical properties of the frying oils and fried dough sticks quality, while partial least squares discriminant analysis was applied to classify differences in fried dough sticks quality and to identify key indicators distinguishing quality variations. The results showed that the type of frying oil had a significant impact on fried dough sticks quality. The fatty acid composition and viscosity of the frying oil significantly affected the color, texture, and oil content of fried dough sticks. The fried dough sticks fried in the ten oils could be classified into three categories. The first category included those fried in cottonseed oil, rice bran oil, corn oil, and soybean oil, exhibited the best overall quality. The second category included those fried in peanut oil and palm oil, showed moderate overall quality. The third category included those fried in high-oleic acid rapeseed oil, rapeseed oil, high-oleic acid sunflower seed oil, and sunflower seed oil, demonstrated the poorest overall quality. Key indicators for distinguishing fried dough sticks quality differences among oils included crust hardness, crust moisture content, crust oil content, and color a* value. The saturated fatty acid content and viscosity of the oils were identified as critical factors influencing quality differences in fried fried dough sticks. In conclusion, vegetable oils with lower viscosity and higher saturated fatty acid content are recommended as frying oils for fried dough sticks preparation. |
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