摘要
目的:开发反复煎炸大豆油的新用途,将其引离食品市场。方法:对大豆油和反复煎炸大豆油的感官性能、酸价、过氧化值、皂化值和羰基价进行理化检验;用气相色谱和红外光谱分析反复煎炸前后大豆油组分及变化情况;皂化反复煎炸大豆油制备O/W乳化剂,通过测定乳化剂的皂化率、表面张力和krafft点评价该乳化剂品质,用制得的乳化剂和反复煎炸大豆油制备O/W乳状液,由乳状液的黏度和稳定性评价乳化效果,结合有关研究判断O/W乳化剂和乳状液的应用价值。结果:反复煎炸大豆油的酸价、过氧化值、皂化值、羰基价和感官性能均不符合大豆油国家标准,不宜继续加工食品,但仍含有大量脂肪酸,具有资源价值。在96℃、反复煎炸大豆油与氢氧化钠的质量比7∶1、反应时间130min的条件下制得的O/W乳化剂具有较高表面活性和较强乳化能力,其乳化反复煎炸大豆油的效果明显好于大豆油在相同条件下制备的乳化剂。用该乳化剂在相同条件下制备O/W乳状液,反复煎炸大豆油乳状液性能优于大豆油乳状液。结论:用反复煎炸大豆油制备O/W乳化剂和乳状液,可消除其食用危害并具应用价值。
Objective： Exploited the new uses of repeated frying soybean oil and made it depart from food market. Methods： The physical and chemical inspection was underway for the acid value,peroxide value,saponification value,carbonyl value and sensory properties of soybean oil and repeated frying soybean oil. The components and its change of soybean oil and repeated frying soybean oil were analysed by gas chromatograph and infrared spectrum. Saponification of repeated frying soybean oil to produce the O/W emulsifier. Emulsifier quality was evaluated by determination of saponification rate,surface tension and krafft point of emulsifiers. O/W emulsion was prepared with the emulsifier and repeated frying soybean oil. Emulsifying effect was evaluated by the viscosity and stability of emulsion,application value of O/W emulsifier and emulsion were judged combined with relevant research. Results： Acid value,peroxide value,saponification value,carbonyl value and sensory properties of repeated frying soybean oil were not all in keeping with national standards,that was not suitable for continue using in precess food,but it content a large number of fatty acids,has the value of resources. Repeated frying soybean oil saponificated with NaOH can be obtained O/W emulsifier that have good surface active and good emulsify properties. The emulsifying effect of emulsifier prepared by repeated frying soybean oil under the conditions of 96 ℃,mass ratio of oil to NaOH was 7∶1,reaction time 130 min was better than emulsifier prepared by soybean oil under same conditions. The properties of O/W emulsion prepared by repeated frying soybean oil was better than emulsion prepared by soybean oil. Conclusion： preparation of O/W emulsifier and emulsion with repeated frying soybean oil,can eliminated its edible hazards and have application value.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第4期187-193,共7页
Journal of Chinese Institute Of Food Science and Technology
