硅酸镁对煎炸油处理效果的评价  

Effect of magnesium silicate on frying oil

作　　者：刘睿杰[1] 金青哲[1] 常明[1] 王兴国[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《中国油脂》2013年第10期72-74,共3页China Oils and Fats

基　　金：国家“十二五”支撑计划项目(2011BAD02B03/04,2012BAK08B03)

摘　　要：针对硅酸镁在煎炸油处理上的应用,对硅酸镁处理的煎炸油的酸值、羰基值、过氧化值、皂化值、色泽、极性组分的变化进行研究。结果表明:经硅酸镁处理后煎炸油酸值、羰基值、过氧化值、皂化值、极性组分等指标降低,色泽变浅、透明度增加;同时确定最佳硅酸镁添加量为1%。Acid value, carbonyl value, pounds were selected to study the effect value, carbonyl value, peroxide value, by magnesium silicate decreased, color peroxide value, saponification of magnesium silicate on frying value, color and polarity com- oil. The results showed that acid saponification value and polarity compounds of frying oil treated shallowed and transparency improved; and the optimal adding amount of magnesium silicate was 1%.

关 键 词：硅酸镁 煎炸油 油品质 

分 类 号：R155.5[医药卫生—营养与食品卫生学]