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| 煎炸专用调和油的品质性能研究 |
| Quality of special frying blend oil |
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| DOI： |
| 中文关键词: 煎炸专用调和油 煎炸性能 油条 极性组分 |
| 英文关键词:special frying blend oil frying quality fried dough sticks polar compound |
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| 中文摘要: |
| 选取花生油、玉米胚芽油、大豆油、棕榈油4种油脂调和配制煎炸专用调和油，进行32 h连续煎炸油条试验及煎炸油品质检测分析，研究调和油在煎炸过程的品质变化及煎炸性能。结果表明：从煎炸初始至煎炸结束，煎炸专用调和油的酸值（KOH）由0.25 mg/g增加至1.09 mg/g，过氧化值由5.48 mmol/kg增加至7.06 mmol/kg，极性组分含量由4.13%增加至33.65%，反式脂肪酸含量由0.66%增加至0.86%，维生素E总量由83.06 mg/100 g降低至4.21 mg/100 g，总甾醇含量由99.66 mg/100 g降至22.45 mg/100 g；对照GB 7102.1—2003《食用植物油煎炸过程中的卫生标准》中极性组分小于等于27%的规定，其连续煎炸寿命为20 h，并且煎炸过程油烟少、泡沫少、油质清澈，油条香气浓郁、不油腻；与单一油脂相比，煎炸专用调和油优化的脂肪酸组成及丰富的天然抗氧化成分使其具有煎炸寿命长、煎炸性能稳定、营养健康的独特优势，是一种优良的煎炸专用调和油。 |
| 英文摘要: |
| Blending peanut oil, corn germ oil, soybean oil and palm oil together, and then the quality of the special frying blend oil during the long (32 h) and continuous frying process of dough sticks was detected. The results revealed that after frying, the acid value of the special frying blend oil increased from 0.25 mgKOH/g to 1.09 mgKOH/g, peroxide value increased from 5.48 mmol/kg to 7.06 mmol/kg, the content of polar compound increased from 4.13% to 33.65%, the content of trans fatty acids increased from 0.66% to 0.86%, the total content of vitamin E decreased from 83.06 mg/100 g to 4.21 mg/100 g, and the content of total sterol decreased from 99.66 mg/100 g to 22.45 mg/100 g. Compared with the limited content of polar compound of 27% in GB 7102.1—2003, the continuous frying life of the special frying blend oil was 20 h. Besides, there were little lampblack and foam formation during frying. The oil was clear and the fried dough sticks had good taste. Furthermore, the special frying blend oil had a variety of natural bioactive components and unique composition of fatty acids, which gave the special frying blend oil long frying life, stable frying quality and nutrition and health. Overall, the special frying blend oil was a good choice for frying. |
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