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| 亚麻籽油和棕榈液油煎炸油条过程中的品质变化 |
| Quality changes in frying of deep-fried dough sticks using flaxseed oil and palm olein |
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| DOI： |
| 中文关键词: 亚麻籽油 棕榈液油 油条 品质变化 煎炸稳定性 |
| 英文关键词:flaxseed oil palm olein deep-fried dough sticks quality change frying stability |
| 基金项目:国家重点研发计划项目（2017YFD0400200）；国家自然科学基金项目(32072252) |
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| 中文摘要: |
| 为了获得亚麻籽油的最适煎炸条件，在（180±5） ℃下，以GB 2716—2018中规定极性化合物含量达到27%为煎炸终点，对亚麻籽油和棕榈液油在油条连续煎炸过程中理化指标进行检测和比较，同时对油条进行感官评定。结果表明：在连续煎炸油条过程中，两种植物油的酸值、总氧化值、极性化合物及聚合物含量均随着煎炸时间的延长而不断增加，但在4 h以内，亚麻籽油极性化合物含量较低；亚麻籽油的极性化合物含量在煎炸13 h后达到27.78%，而棕榈液油的极性化合物含量在煎炸18 h后达到27.27%；相较于棕榈液油，在油条煎炸过程中，亚麻籽油中多不饱和脂肪酸含量不断减少，尤其是α-亚麻酸下降幅度更大；亚麻籽油140 ℃下的氧化诱导期均在1 h以内，远低于棕榈液油；油条感官评定表明棕榈液油更适宜于油条煎炸。研究表明亚麻籽油适合短时（<4 h）高温煎炸，不建议长时间深度煎炸。 |
| 英文摘要: |
| In order to obtain the optimal frying conditions for flaxseed oil, the physicochemical indexes of flaxseed oil and palm olein were tested and compared during the continuous frying of the deep-fried dough sticks at (180±5)℃, with the frying end point of 27% polar compounds as specified in GB 2716-2018, and the sensory evaluation of the deep-fried dough sticks was carried out. The results showed that acid value, total oxidation value, total polar compounds TPC and polymer in contents for both two oils increased with the prolonging of frying time during the frying cycles, but the TPC content in flaxseed oil was relatively low within 4 h of deep frying. The TPC in flaxseed oil increased to 27.78% at the end of 13 h frying, while the TPC in palm olein rose up to 27.27% after 18 h frying. Compared with the palm olein, the content of polyunsaturated fatty acids in flaxseed oil, α-linolenic acid in particular, had a larger decline. The oxidation induction period of flaxseed oil at 140 ℃ was less than 1 h, much lower than that of palm olein. The sensory evaluation of the deep-fried dough sticks showed that palm olein was more suitable for frying deep-fried dough sticks. In summary, flaxseed oil seemed to be more suitable for short-term (<4 h) frying process but not recommended for long-term deep frying cycles. |
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