不同煎炸食材对米糠油煎炸品质影响的研究  

Effect of different food materials on the frying quality of rice bran oil

作　　者：王莹辉[1] 刘玉兰[1] 田瑜[1] 杨书平 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]阳光油脂研发中心,郑州450001

出　　处：《中国油脂》2014年第11期48-51,共4页China Oils and Fats

基　　金：河南省食用油脂倍增计划专项资金资助(豫财贸[2010]169号)

摘　　要：利用米糠油对不同煎炸食材进行间歇性煎炸,通过对煎炸油色泽、酸值、羰基值、脂肪酸组成、反式脂肪酸含量、维生素E含量的检测分析,对比研究植物淀粉基食材(薯条)、高含水量食材(豆腐)、肉类食材(鸡翅)、面粉基食材(油条)4种代表性煎炸食材对煎炸油品质的影响。结果表明:不同煎炸食材因所含主要组分的不同,对煎炸油品质劣变呈现出不同程度的影响;煎炸油酸值增大程度依次为豆腐>鸡翅>油条>薯条;羰基值增大程度依次为油条>薯条>豆腐>鸡翅;总反式脂肪酸增大程度依次为油条>鸡翅>薯条=豆腐;维生素E含量降低程度依次为薯条>油条>鸡翅>豆腐。The effects of four typical frying food materials on the frying quality of rice bran oil during the intermittent frying were studied by determing the quality indexes of fring rice bran oil. The four frying materials were starch - base food material （ potato chips）, high moisture content food material （ bean curd）, meat food material （ chicken wing） and flour - base food material （ dough sticks） , and the parameters used to assess the quality of frying rice bran oil were color, acid value, carbonyl value, fatty acid composition, contents of trans fatty acids and vitamin E. The results showed that different frying food materials presented different levels of influences on the deterioration of frying rice bran oil because of different main components in the food materials. The increase sequences of acid value, carbonyl value and total content of trans fatty acids of frying rice bran oil were bean curd 〉 chicken wing 〉 dough sticks 〉 potato chips, dough sticks 〉 potato chips 〉 bean curd 〉 chicken wing and dough sticks 〉 chicken wing 〉 potato chips = bean curd respectively, while the decrease extent of vitamin E content was potato chips 〉 dough sticks 〉 chicken wing 〉 bean curd.

关 键 词：煎炸食材 米糠油 煎炸品质 

分 类 号：R155.5[医药卫生—营养与食品卫生学]