3种食用油在油条煎炸过程中的品质变化比较  

Comparative Study of Quality Changes in Three Kinds of Edible Vegetable Oils during Deep Frying of Dough Sticks

作　　者：章海风[1] 周晓燕[1] 李辉[2] 李想 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225001 [2]丰益(上海)生物技术研发中心有限公司,上海200120

出　　处：《食品科学》2013年第22期160-164,共5页Food Science

基　　金：国家自然科学基金面上项目(60975056)

摘　　要：分别用棕榈调和油、菜籽油与大豆油3种油脂来进行油条煎炸实验,每次结束后各取油样1份,分别检测其酸价、过氧化值、黏度、颜色、脂肪酸、反式脂肪酸及VE等变化。结果表明,3种油脂随煎炸次数的增多,油脂的酸价、过氧化值、反式脂肪酸含量升高、VE的含量下降,但没有显著性差异,对油条品质也没有明显的影响。Three different edible vegetable oils, blended palm, canola and soybean oils were used to make deep-fried dough sticks. Used oil samples were collected at the end of each frying cycle for analysis of changes in acid value （AV）, peroxide value （PV）, viscosity, color, fatty acid composition, trans fatty acids and VE. Results showed that the acid value, peroxide value and trans fatty acid content of all the vegetable oils increased with increasing number of heating cycles, while VE content decreased without significant difference. Moreover, the quality of deep-fried dough sticks was not significantly affected.

关 键 词：油脂 煎炸 油条 脂肪酸 反式脂肪酸 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]