摘要
以大豆油、葵花籽油、棕榈油为研究对象,探讨在(180±5)℃条件下煎炸薯条,每天连续煎炸4h,共煎炸5d后各食用油理化指标的变化。结果表明:随着煎炸时间延长,3种食用油的色泽加深、黏度增加;酸价(AV)显著增加,但未超过国家标准;碘价(IV)则随着煎炸过程进行而逐步降低;过氧化值(POV)在煎炸过程中均先上升后下降,其中大豆油和葵花籽油的POV呈波动性;煎炸3d后,大豆油、葵花籽油的羰基值(CV)超过或非常接近国家标准50meq O2/kg,煎炸4d后,两种油的极性化合物(TPM)含量超过国家标准;整个煎炸过程中棕榈油的CV和TPM含量均低于大豆油和葵花籽油。
Physicochemical changes of soybean oil, sunflower oil, and palm oil when used to fry potato chips for consecutively 4 h/d a day in 5 consecutive days were evaluated in this study. The color of the three kinds of edible oil became dark and an increase in their viscosity was observed with increasing frying time. Moreover, the acid value （AV） showed an obvious increase but did not exceed the national standard, whereas increasing frying time resulted in gradually reduced iodine value （IV）. All these edible oils revealed an initial increase followed by a decrease in peroxide value （POV）, and soybean oil and sunflower oil showed fluctuant variations. Soybean oil and sunflower oil revealed a carbonyl value （CV） exceeding or very close to 50 meq O2/kg of the national standard as a result of repeated use for 3 days. On the fourth day, the content of total polar materials （TPM） in both oils exceeded the national standard. In contrast, CV and TPM of palm oil remained lower than those of soybean oil and sunflower oil during the whole frying process.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第19期168-171,共4页
Food Science
关键词
大豆油
葵花籽油
棕榈油
煎炸
品质变化
soybean oil
sunflower oil
palm oil
frying
quality change
