煎炸米糠油营养成分及煎炸油条品质分析  

Nutritional ingredient of frying rice bran oil and the quality of deep-fried dough sticks

作　　者：刘玉兰[1] 王莹辉[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》2014年第3期28-32,共5页China Oils and Fats

基　　金：河南省食用油脂倍增计划(豫财贸[2010]169号)

摘　　要：利用米糠油连续煎炸油条32 h,通过对煎炸米糠油中谷维素、维生素E、植物甾醇含量,以及煎炸油条含油率、酸值、过氧化值、羰基值检测和感官指标评价,分析研究米糠油在煎炸过程中营养成分的变化及煎炸油条的品质。结果表明:经过32 h的连续煎炸,煎炸油条中米糠油的酸值(KOH)从0.73 mg/g逐渐增加至1.32 mg/g,过氧化值呈现波动增长的变化趋势(由0.05 g/100 g增大至0.08 g/100 g),羰基值从12.50 meq/kg逐渐增加至61.72 meq/kg;煎炸米糠油中谷维素含量相对稳定,植物甾醇含量有所降低(从1.67%降低至1.23%),维生素E含量从57.04 mg/100 g显著降低至1.18 mg/100 g;煎炸油条的平均含油率为12.38%;煎炸油条的含油率低、感官效果好。The dough sticks were deep- fried by rice bran oil （RBO） for 32 h continuously. The contents of oryzanol, vitamin E and phytosterol of frying RBO and the oil content, acid value, peroxide value, carbonyl value and sensory index of deep - fried dough sticks were detected to study the changes of nutritional ingredients of RBO in the frying process and the quality of the deep - fried dough sticks. The results showed that the acid value of RBO in the deep - fried dough sticks after frying for 32 h increased from 0.73 mgKOH/g to 1.32 mgKOH/g, peroxide value presented a fluctuated increasing trend, rising from 0.05 g/100 g to 0.08 g/100 g, and carbonyl value improved from 12.50 meq/kg to 61.72 meq/kg. The content of oryzanol of RBO was relatively stable during frying, and phytosterol content decreased slightly from 1.67% to 1.23%, while vitamin E content reduced from 57.04 mg/100 g to 1.18 mg/100 g remarkably. The average oil content of deep - fried dough sticks was 12.38% and the deep - fried dough sticks had low oil content and good sensory effect.

关 键 词：煎炸米糠油 营养成分 品质 羰基值 谷维素 植物甾醇 维生素E 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]