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
  
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:
Author NameAffiliation
LIU Yulan  
WANG Yinghui  
LI Shijun  
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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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