摘要
选取花生油、玉米油、大豆油、棕榈油进行调和配制餐饮专用煎炸调和油。用制得的煎炸调和油进行32 h不间断地煎炸油条试验,考察煎炸过程中油脂感官指标、理化指标及卫生指标变化情况。结果表明:该调和油的酸价由0.25 mg/g增加至1.09 mg/g,过氧化值由5.48 mmol/kg增加至8.44 mmol/kg,极性组分由4.13%增加至33.65%,反式脂肪酸由0.66%增加至0.86%;该调和油具有独特的脂肪酸组成,含有多种天然生物活性组分,煎炸得到的油条品质好,试验所得调和油是一种即营养又健康的适合煎炸的调和油。
Take peanut oil, rice oil, corn oil, palm oil as the main material, one kind of blend oil for frying was obtained by different compound proportion. The quality of frying oil was inspected by the long （ 32 h ） and continuous frying process of dough sticks to check the changes of sensory indexes, physcical and chemical indexes and hygienic indexes. The results showed that acid value of the blend oil increased from 0.25 mg/g to 1.09 mg/g, peroxide value increased from 5.48 mmol/kg to 8.44 mmol/kg, the content of polar compound increased from 4.13 % to 33.65 %, trans fatty acids increased from 0.66% to 0.86%. The blend oil contained a variety of natural bioactive components with unique composition of fatty acids and the quality of fried food was good, all these make it could be used as nutritious and healthy blend oil for frying.
出处
《粮食与油脂》
北大核心
2017年第4期21-24,共4页
Cereals & Oils
关键词
煎炸
调和油
油条
油脂
frying
blend oil
fried dough stick
oil and fat
