以棕榈油为基础的鱼制品煎炸用油及其氧化稳定性研究  

Palm based frying oil for fish snack and its physical-chemical properties

作　　者：季敏 张剑[2] 谢凤[2] 黄清吉 无 

机构地区：[1]大马棕榈油技术研发(上海)有限公司,上海200108 [2]湘潭大学化工学院,湖南湘潭411105 [3]帕斯嘉(上海)食品添加剂有限公司,上海201114

出　　处：《粮食与油脂》2016年第2期65-67,共3页Cereals & Oils

摘　　要：以棕榈油为主要原料,研制适合于鱼制品煎炸加工的煎炸油。研究了煎炸油的配比及其热稳定性、油炸过程中理化性质的变化,并用气相–质谱方法分析了煎炸油的脂肪酸组成。结果表明:70%的24度棕榈液油和30%菜籽油组成的混合调和油的饱和脂肪酸为32.9%,单不饱和脂肪酸为49.8%,多不饱和脂肪酸为15.3%,不含反式脂肪酸。在油鱼质量比为10∶4,油炸温度180℃的条件下,每天煎炸30分钟,六天油炸鱼块后混合煎炸油的酸价(AV)、过氧化值(PV)羰基价(COV)都好于菜籽油。70%的24度棕榈液油和30%菜籽油组成的混合调和油是一种稳定性良好的煎炸油。Palm based frying oil for fish snack was developed with most suitable frying performance and thermostability. The fatty acid compositions of the frying oil were analyzed by GC/MS. The blended oil with 70% palm olein （ slip melting point 24 ℃ ） and 30% rapeseed oil contained 32.9% saturate, 49.8% monounsaturate, 15.3 % polyunsaturate fatty acid and no trans. The optimum frying mass ratio of blended oil and fish was 10 ： 4, frying at 180℃ 30 minutes a day for 6 days, acid value （ AV ）, peroxide value （ PV ） and carbonyl value （ COV ） of palm based frying oil were tested and all found to performed better than rape seed oil. The frying oil with 70% palm olein （ slip melting point 24 ℃ ） and 30% rapeseed oil was confirmed as excellent quality stable frying oil.

关 键 词：棕榈液油 鱼制品 煎炸 酸价 过氧化值 羰基价 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]