高温油炸不同食物对豆油品质影响的研究  

Research on the Effect of High Temperature Fried Different Foods on the Quality of Soybean Oil

作　　者：黄科[1] 魏斐 徐毛毛 HUANG Ke;WEI Fei;XU Mao-mao(School of Biological and Environmental Engineering,Xi’an University,Xi’an 710065,China)

机构地区：[1]西安文理学院生物与环境工程学院,西安710065

出　　处：《西安文理学院学报（自然科学版）》2020年第3期78-81,91,共5页Journal of Xi’an University(Natural Science Edition)

基　　金：2018年陕西省大学生创新创业训练项目(2679)。

摘　　要：通过食用油品质检测仪和食用油酸价、过氧化值速测试纸,检测了高温油炸不同食物所引发豆油极性组分、酸价及过氧化值的变化.实验表明:180℃下,4 L大豆油炸土豆条,每次炸400 g,用时2.5 min,炸28.8 kg土豆条(约7 h 48 min)后极性组分超标(>27%),过氧化值及酸价均未超标;180℃下,4 L大豆油炸未裹淀粉猪肉片,每次炸400 g用时2.5 min,炸0.8 kg猪肉片(约8 min)后极性组分超标(>27%),过氧化值及酸价均未超标;180℃下,4 L大豆油炸裹淀粉猪肉片(猪肉:淀粉=15∶1,质量比),每次炸400 g,用时2.5 min,炸22.8 kg猪肉片(约6 h 38 min)后极性组分超标(>27%),过氧化值及酸价均未超标;在高温油炸过程中淀粉有抑制豆油极性组分升高的作用.In this paper,the changes of polar components,acid value and peroxide value of soybean oil caused by frying different foods at high temperature were detected by the quality tester of edible oil and the quick test paper of the value and peroxide value of edible oil.The results showed that 400 g potato chips were fried in 4 L soybean at 180℃for 2.5 min.After frying 28.8 kg potato chips with 4 L soybean for about 7 hours and 48 minutes,the polar components exceeded the standard(>27%),and the peroxide value and acid value did not exceed the standard.At 180℃,the uncoated starch pork slices were fried with 4 L soybean.It takes 2.5 minutes to fry 400 g pork slices each time.After frying 0.8 kg pork slices with 4 L soybean for about 8 minutes,its polar components exceeded the standard(>27%),and its peroxide value and acid value did not exceed the standard.At 180℃,starch pork slices were fried with 4 L soybean oil(the mass ratio was pork:starch=15∶1).It takes 2.5 minutes to fry 400 g pork slices each time.After frying 22.8 kg pork slices with 4 L soybean for about 6 hours and 38 minutes,the polar components exceeded the standard(>27%),and the peroxide value and acid value did not exceed the standard.In the process of high temperature frying,starch can inhibit the increase of polar components of soybean oil.

关 键 词：油炸 豆油 极性组分 酸价 过氧化值 

分 类 号：R151[医药卫生—营养与食品卫生学]