| 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. |
