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| 煎炸过程中油脂劣变的影响因素研究 |
| Influencing factors of oil deterioration during frying |
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| DOI： |
| 中文关键词: 煎炸油 油脂劣变 影响因素 |
| 英文关键词:frying oil oil deterioration influencing factor |
| 基金项目: |
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| 中文摘要: |
| 分别对煎炸时间、煎炸方式、煎炸温度、煎炸食材及煎炸油种类对煎炸油极性组分含量和酸值的影响进行研究，分析控制煎炸过程中油脂劣变的有效措施。结果表明：煎炸油的极性组分含量、酸值随煎炸时间的延长而升高，且连续性煎炸优于间歇性煎炸；煎炸温度越高，油脂劣变速度越快，油脂的极性组分含量、酸值升高越快，为保证煎炸食品的卫生质量，延长煎炸油的使用寿命，控制煎炸温度低于200 ℃；不同煎炸食材对煎炸油品质劣变速度的影响大小依次为鱼饼>鸡腿排>薯条；不同煎炸油在煎炸过程中极性组分含量、酸值的变化均不同，多不饱和脂肪酸含量高的大豆油比稻米油、棕榈油更容易发生水解和氧化，稻米油的煎炸周期接近棕榈油。 |
| 英文摘要: |
| The effects of frying time, frying method, frying temperature, frying ingredients and types of frying oil on the polar components content and acid value of frying oil were studied, and the effective measures to control the oil deterioration during frying were analyzed. The results showed that the polar components content and acid value of frying oil increased with the prolonging of frying time, and continuous frying was better than intermittent frying. The higher the frying temperature was, the faster the oil deterioration would be, and the faster the polar components content and acid value of oil rose. In order to ensure the hygienic quality of fried food and extend the service life of frying oil, the setting control of frying temperature was less than 200 ℃. The influence of fish cake on the deterioration of frying oil was the biggest, followed by chicken leg steak and french fries. The changes of polar components content and acid value in different frying oils were different. Soybean oil with higher polyunsaturated fatty acid content was more prone to hydrolysis and oxidation than rice bran oil and palm oil, and the frying period of rice bran oil was close to palm oil. |
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