米糠油在油条煎炸过程中的品质变化研究  

Quality changes of rice bran oil during frying dough sticks

作　　者：王莹辉[1] 刘玉兰[1] 李时军 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]河南山信粮业有限公司,河南商城465350

出　　处：《中国油脂》2013年第12期28-32,共5页China Oils and Fats

基　　金：河南省食用油脂倍增计划专项资金资助项目(豫财贸[2010]169号)

摘　　要：利用米糠油煎炸油条,在(190±5)℃的煎炸温度下连续煎炸32 h,通过对每2 h煎炸油样质量指标和卫生指标的检测,分析研究米糠油在油条煎炸过程中的品质变化及煎炸稳定性。结果表明:经过32 h的连续煎炸,米糠油的酸值(KOH)由0.88 mg/g增加至2.41 mg/g,羰基值由9.74 meq/kg增加至75.11 meq/kg,极性组分由6.19%增加至31.84%。对照GB 7102.1—2003《食用植物油煎炸过程中的卫生标准》,米糠油连续煎炸32 h后酸值仍符合限量(≤5 mg/g),18 h时羰基值超过了限量(≤50 meq/kg),24 h后极性组分超过了限量(≤27%)。以羰基值为评判指标,米糠油煎炸寿命为17 h左右;以极性组分为评判指标,米糠油煎炸寿命为24 h。米糠油的煎炸稳定性和煎炸寿命都显著优于常用煎炸油,因此米糠油是理想的食品煎炸用油。The continuous frying experiment was proceeded at the frying temperature of （ 190 _＋ 5 ） ~C for 32 h by using rice bran oil （RBO） to fry dough sticks. The quality indexes and health indexes of RBO sample were monitored for each two hours, and the quality changes and frying stability of RBO during fry- ing dough sticks were analyzed and studied. The results showed that after continuous frying for 32 h, the acid value of RBO increased from 0.88 mgKOH/g to 2.41 mgKOH/g,the carbonyl value increased from 9.74 meq/kg to 75.11 meq/kg,and the total polar components increased from 6.19% to 31.84%. Com- paring with GB 7102.1--2003 ＂Hygienic standard for edible vegetable oils used in frying food＂, the acid value of RBO still complied with the limited quantity （ ~〈5 mgKOH/g） after frying for 32 h ,but the car- bonyl value exceeded the limited quantity （ ~〈50 meq/kg） after frying for 18 h,and the total polar com- ponents exceeded the limited quantity （ ~〈27% ） after frying for 24 h. With the carbonyl value as the judgment index,the frying life of RBO should be about 17 h,while it should be 24 h with the total polar components as the judgment index. Both the frying stability and frying life of RBO were superior to other general frying oils notably, so RBO was an ideal oil for frying foodstuffs.

关 键 词：米糠油 煎炸 品质 变化 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]