摘要
大豆油经高温间断煎炸,取样进行感官分析和理化指标测定,研究各理化指标在煎炸过程中的变化规律和彼此之间的相关关系。结果表明,油脂在间断煎炸13 h后就不能再继续使用了;羰基值是食用油煎炸过程中的卫生标准中最易超出的指标;油样运动黏度、过氧化值、羰基值以及极性组分含量与煎炸时间之间存在极显著的方程关系;运动黏度、酸值、过氧化值、羰基值和极性组分含量之间存在极显著的相关关系。
After batch deep - frying, the soybean oil＇ s sensory analysis and some physic-chemical indexes were determined and discussed respectively. The changes and relationships of the physic-chemical indexes during deep - frying were analyzed. The results show that ： （ 1 ） after batch deep-frying 13 h, the indexes of soybean oil have exceeded the National Standard of Frying Oil, among which the carbonyl value is the most sensitive to deepfrying,there are highly obvious equations between the indexes such as kinetic viscosity, peroxide value, carbonyl value, polar compounds content and the frying time. （2） There are obvious correlativity between kinetic viscosity, acid value, saponification value, peroxide value, carbonyl value and the content of polar compounds.
出处
《中国油脂》
CAS
CSCD
北大核心
2006年第8期19-22,共4页
China Oils and Fats
基金
中国农业科学院杰出人才基金资助
关键词
大豆油
间断高温煎炸
质变
soybean oil
batch deep - frying
deterioration
