胡萝卜片真空油炸过程用油品质研究  

Study of Vacuum Frying Process of Carrot on the Quality of Oils

作　　者：范柳萍[1] 张慜[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《干燥技术与设备》2007年第3期125-127,149,共4页

基　　金：国家自然科学基金资助项目(No.20576049)

摘　　要：主要探讨了真空油炸胡萝卜片后三种炸用油的稳定性,研究了三种炸用油的酸价、过氧化值、羰基价随油炸时间的变化规律,分析了它们之间的相关性。结果显示:与大豆色拉油相比,棕榈油和猪油有更高的油炸稳定性;三种油的酸价、过氧化值、羰基价与油炸时间存在着显著的相关性。This paper was to study the stability of three oils during vacuum low-temperature frying of carrot slices and to evaluate frying oil quality. The effect of the frying time on acid value, peroxide value and carbonyl value was studied and the correlation between frying time and these values was analyzed. Results showed that palm oil and lard possessed greater thermal stability than soybean oil. And acid value, peroxide value and carbonyl value all showed good correlations with frying time.

关 键 词：真空炸用油 酸价 过氧化值 羰基价 

分 类 号：TS972.116.3[轻工技术与工程]