起酥油中棕榈油硬脂比例对煎炸性能的影响  

Effect of the Palm Stearin of Shortening on Frying Performance

作　　者：张龙凤 刘志伦 曲宏宏 常越 ZHANG Longfeng;LIU Zhilun;QU Honghong;CHANG Yue(Kerry Oils&Grains(Tianjin)Co.,Ltd.,Tianjin 300456,China)

机构地区：[1]嘉里粮油(天津)有限公司,天津300456

出　　处：《现代食品》2023年第23期146-150,共5页Modern Food

摘　　要：起酥油作为西快餐厅的主要用油,应具有良好的煎炸稳定性能。国内起酥油大部分以棕榈硬脂与棕榈液油作为原料配比而成,熔点在38~42℃,兼顾性能与经济优势。通过煎炸测试对比棕榈硬脂与棕榈液油的配制比例,结果表明,棕榈硬脂比例由25%增加至35%可以有效提升煎炸性能,并且棕榈硬脂添加比例为35%时,极性组分达到国标限制的时间点要晚于25%的棕榈油硬脂比例,而其酸价与颜色升高有相同的趋势,因此在一定范围内提升棕榈硬脂比例可以提升起酥油煎炸性能。As the main oil used in Western fast-food restaurants,shortening should have good frying stability.Most of the domestic shortening is made of palm stearin and palm liquid oil as raw materials.The melting point is 38~42℃,taking into account both performance and economic advantages.The frying test compared the preparation ratio of palm stearin and palm liquid oil,the results showed that the frying performance could be effectively improved by increasing the proportion of palm stearin from 25%to 35%,and the addition ratio of palm stearin was at 35%,the time when the polar component reaches the national standard limit is later than that at 25%,and its acid value and color increase have the same trend,so increasing the proportion of palm stearin can improve the frying performance of shortening within a certain range.

关 键 词：起酥油 配制比例 煎炸性能 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]