5种精制食用油在煎炸薯条过程中的品质变化  

Quality changes of five kinds of refined oils during potato chips frying

作　　者：蒋晓菲[1] 杨叶波[2] 金青哲[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、食品营养与安全协同创新中心,江苏无锡214122 [2]国家知识产权局专利局专利审查协作江苏中心,江苏苏州215000

出　　处：《中国油脂》2014年第8期47-51,共5页China Oils and Fats

基　　金：“十二五”国家科技支撑计划项目(2011BAD02JB02)

摘　　要：以大豆油、菜籽油、棕榈液油、棉籽油和煎炸调和油为研究对象,以薯条为煎炸原料,通过研究5种精制食用油在高温煎炸过程中理化指标的变化,从而反映出不同精制食用油在煎炸过程中品质的变化。结果表明:色泽可以作为一个最直观的指标反映食用油的煎炸程度;用酸值来评价煎炸油的品质具有滞后性和多变性;过氧化值的高低并不能完全反映油脂的煎炸程度,仅可作为判断食用油煎炸品质的参考指标;羰基值随着煎炸时间的延长整体呈线性正相关趋势,说明羰基值是一个判断煎炸油热劣变程度的灵敏指标;5种精制食用油一旦经过煎炸,氧化诱导时间迅速缩短,与油脂的煎炸程度没有很好的相关性,因此氧化诱导时间不能作为评价油脂煎炸品质的可靠指标;极性组分的含量是评价煎炸油热劣变程度的可靠手段之一。在煎炸过程中,棕榈液油的煎炸稳定性明显高于其他4种食用油。Changes of physicochemical indexes of soybean oil, rapeseed oil, palm olein, cottonseed oil and frying oil during potato chips frying were analyzed to reflect the quality changes of five kinds of re-fined oils during frying. The results showed that color could be used as a visual indicator to reflect the level of frying. Acid value could not be used as a good index to evaluate the quality changes of frying oils due to its lag and variability. Peroxide value did not fully reflect the level of frying and could only be used as a reference index. Carbonyl value had a positive correlation with frying time and could be used as a sensitive indicator to reflect the degree of oil deterioration during frying. Oxidative stability indexes of re-fined oils decreased immediately after frying,and the correlation between oxidative stability index and the degree of frying was poor, which could not be used as a reliable indicator to reflect the frying quality of oils. The polar component was a reliable indicator to evaluate the level of thermal deterioration during oil frying. Overall,the palm olein had the best frying stability comparing with other four kinds of edible oils.

关 键 词：食用油 煎炸 品质变化 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.6[轻工技术与工程—食品科学与工程]