不同油脂熬制的火锅底料熬煮过程中的油脂质量变化  

Quality changes of oils in different kinds of hot pot soup stocks during boiling

作　　者：张丽珠[1] 唐洁[1] 卢靖[1] 车振明[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《中国油脂》2014年第8期81-84,共4页China Oils and Fats

基　　金：西华大学"西华杯"大学生科技创新项目(2014133);西华大学食品生物技术重点实验室开放研究基金资助项目(SZjj2012-005);西华大学食品科学重点学科建设项目(SZD0831-09-1)

摘　　要：对棕榈液油菜籽油复合油脂(5度棕榈液油、8度棕榈液油、菜籽油体积比3∶2∶3)、棕榈硬脂牛油复合油脂(棕榈硬脂与牛油体积比1∶2)、菜籽油以及牛油熬制的火锅底料在熬煮过程中的油脂质量变化进行研究。结果表明:4种火锅底料在熬煮过程中油脂过氧化值、酸值和丙二醛含量均出现增长的趋势,火锅底料基础油脂质量直接影响火锅底料熬煮过程中的油脂质量;随着熬煮时间的延长,4种火锅底料中油脂不饱和脂肪酸含量均降低,棕榈液油菜籽油复合火锅底料、菜籽油火锅底料经熬煮16 h后,其油脂中反式脂肪酸含量明显升高。Four kinds of hot pot soup stocks were made by mixed oils of palm olein and rapeseed oil（vol-ume ratio of palm olein of 5 degrees to palm olein of 8 degrees to rapeseed oil 3： 2： 3）, mixed oils of palm stearin and butter（volume ratio of palm stearin to butter 1： 2）, rapeseed oil and butter respectively, and the quality changes of oils in the four kinds of hot pot soup stocks during boiling were studied. The results showed that peroxide value, acid value and malondialdehyde content of oils in the four kinds of hot pot soup stocks increased during boiling, and the quality of base oil of hot pot soup stock affected the quality of oil in hot pot soup stock directly during boiling;with the boiling time prolonging, the contents of unsat-urated fatty acids of the oils in the four kinds of hot pot soup stocks all decreased;the relative contents of trans fatty acids of oil in hot pot soup stocks made by rapeseed oil and mixed oils of palm olein and rape-seed oil increased significantly after boiling for 16 h.

关 键 词：火锅底料 熬煮 油脂质量 

分 类 号：TS264[轻工技术与工程—发酵工程]