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| 油脂饱和度对油炸马铃薯片品质的影响 |
| Effect of saturation degree of oil on quality of fried potato chips |
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| DOI：10.12166/j.zgyz.1003-7969/2020.10.025 |
| 中文关键词: 油脂 饱和度 煎炸 马铃薯片 品质 |
| 英文关键词:oil saturation frying potato chips quality |
| 基金项目:贵州省普通高等学校科技拔尖人才支持计划（黔教合KY字\[2018\]061）；贵阳学院学术新苗培养与创新探索专项项目（GYU-KJT\[2019\]-04）；贵阳学院引进人才启动资金科研项目（GYU-ZRD(2018)-006） |
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| 中文摘要: |
| 以玉米油、花生油、大豆油、大豆棕榈调和油、棕榈油 5种不同饱和度油脂作为煎炸用油，以马铃薯片为煎炸内容物，于140 ℃循环煎炸。考察马铃薯片的油脂含量、水分含量、色泽、酥脆性以及感官评分的变化，综合分析油脂饱和度对油炸马铃薯片品质的影响。结果表明：煎炸油脂的饱和度显著影响油炸马铃薯片的品质（p＜0.05），随着煎炸油脂饱和度的增加，油炸马铃薯片的油脂含量呈降低的趋势，水分含量呈增加的趋势，L值呈增大的趋势，表明马铃薯片颜色随着煎炸油脂饱和度的增加而越发鲜亮；油炸马铃薯片的酥脆性、感官评分亦随煎炸油脂饱和度的增加呈显著增加的趋势（p＜0.05）。由此可知，相对于不饱和度较高的玉米油、花生油、大豆油，饱和度较高的棕榈油更加适合马铃薯片的煎炸。 |
| 英文摘要: |
| In order to comprehensively analyze the effect of saturation degree of oil on the quality of fried potato chips, corn oil, peanut oil, soybean oil, soybean oil blended with palm oil and palm oil with different saturation were used as frying oils, and potato chips were used as frying contents, and the changes of oil content, water content, color, crispness and sensory score of potato chips during the low temperature cycling frying at 140 ℃ were determined. The results showed that the saturation of frying oil significantly (p＜0.05) affected the quality of fried potato chips. With the increase of the saturation of frying oil, the oil content of fried potato chips decreased, the water content of fried potato chips increased, and the L value of fried potato chips increased, which indicating that the color of fried potato chips became brighter with the increase of the saturation of frying oil; the crispness and sensory scores of fried potato chips also increased significantly (p＜0.05). Therefore, compared with corn oil, peanut oil and soybean oil with higher unsaturation, palm oil with higher saturation was more suitable for frying potato chips. |
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