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| Development and frying performance of butter blend oil for frying |
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| DOI：10.12166/j.zgyz.1003-7969/2020.10.004 |
| KeyWord:butter frying oil blend oil frying performance rice bran oil high oleic acid rapeseed oil |
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| Abstract: |
| The blend oil for frying was developed based on butter, high oleic acid rapeseed oil and rice bran oil. The frying properties of four kinds of blend oils were studied by continuous frying test, and it was compared with butter. The results showed that the cholesterol content of four kinds of blend oils was 17.48-30.02 mg/100 g, which was much lower than 97.35 mg/100 g of butter. The acid value, peroxide value, iodine value, oil absorption rate of potato chips and oxidation stability of the four kinds of blend oils were better than those of butter. The content of initial polar components in the four kinds of blend oils was higher than that in butter, and the content of benzopyrene was also higher than that in butter, but in the whole frying process, it was lower than the maximum limit of 2 μg/kg stipulated by the European Union. After frying, the contents of saturated and monounsaturated fatty acids in blend oil increased, and the polyunsaturated fatty acids content decreased. The contents of trans fatty acids of four kinds of blend oils were much lower than that of butter. The comprehensive analysis showed that the frying performance of blend oil was better than that of butter. The comprehensive performance of frying oil composed of 20% butter, 30% high oleic acid rapeseed oil and 50% rice bran oil was the best. |
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