棕榈油基鱼制品加工用调味油及其应用  

Palm Based Flavoring Oil for Fish Snack and Its Applications

作　　者：季敏 黄清吉 黄仕群 张剑[2] 谢凤[2] 刘忠义[2] 王怀智 

机构地区：[1]大马棕榈油技术研发(上海)有限公司,上海201108 [2]湘潭大学化工学院,湖南湘潭411105 [3]湘潭市产商品质量监督检验所,湖南湘潭411100

出　　处：《广州化工》2016年第1期106-108,共3页GuangZhou Chemical Industry

摘　　要：用棕榈油、菜籽油、葵花籽油和花生油为原料,研制了2种鱼制品加工用调味油。2种调味油均可在5℃条件下30天不产生油脂结晶固化,外观色泽良好;脂肪酸组成相对比较合理;其酸价(AV)和过氧化值(PV)符合国家一级食用植物油标准。用2种调味油加工生产的鱼制品在45℃恒温条件下保藏60天,其AV和PV远低于DBS 43/006-2013规定的最大许可值。Using pahn superolein, rapeseed oil, sunflower oil and groundnut oil as raw materials, two types of palm based flavoring oils were developed for fish snack application. These flavoring oils with glittering and clear appearance and relatively appropriate fatty acid compositions were tested for cold stability at 5 ℃ for 30 days without solidification and crystallization. Their acid values （AV） and peroxide values （PV） all met Chinarelevant national standards. Fish snack soaked with flavoring oils were tested for shelf life at 45 ℃ for 60 days. The oil quality were tested for AVs and PVs which quality was much superior and much lower than permissible limits in fish snack standard DBS 43/006-2013.

关 键 词：棕榈油 鱼制品 调味油 酸价 过氧化值 保质期 冷冻稳定性 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]